🐟 Fish and chips
Fish and chips is a fillet of white fish, usually cod or haddock, dipped in batter and deep-fried, served with thick-cut fried potatoes. The batter puffs up crisp and golden around soft, flaky fish, and the chips are fluffy inside. It is traditionally eaten from a takeaway box with salt, malt vinegar and a wedge of lemon, often with mushy peas.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 white fish fillets (about 150 g each)
- 600 g floury potatoes
- 120 g flour
- 180 ml cold sparkling water
- Oil for deep-frying
- Salt, vinegar and lemon to serve
Method
- Cut the potatoes into thick chips, rinse and dry well.
- Fry the chips at 150 °C for 6–7 minutes until soft but pale; drain.
- Whisk the flour, cold sparkling water and a pinch of salt into a smooth batter.
- Heat the oil to 180 °C, dip the fish in the batter and fry for 5–6 minutes until golden.
- Return the chips to the oil for 2–3 minutes until crisp. Drain, salt and serve with vinegar and lemon.
How to make it lighter
- Share the chips or ask for a small portion — they are much of the plate's calories.
- Peel off part of the batter to cut the fat noticeably.
- Add peas or salad instead of extra sauces.
History
Fried fish and chipped potatoes were both sold on the streets of Victorian England, and the first shops combining them are usually dated to the 1860s in London and Lancashire. The dish became a staple of working-class diets and was one of the few foods not rationed during the Second World War.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →